Hi folks! I come here hoping you can solve my crockpot dilemma. I love to use my crockpot and I follow directions to a t but for some reason whenever I make things like with bbque sauce it always turns out watered down. I see so many blogs and what not that show pictures of the final product and they always look so yummy and sticky, ooey, gooey KWIM? I am afraid to use less lliquid for fear of the food drying out. What am I doing wrong??
Thank for your help!

Same here. I cook the meat in whatever spices, juice untill it falls off the bone, drain the liquid then shred the meat and put back in with only the bbq sauce as the moistener. Welcome, hopes this helps.

__________________"Life is too short for ugly cowboys and slow horses."

Thank you all for your warm welcomes. I haven't had much time to look around, but look forward to doing so. Thank you also for the suggestions, I will certainally use them. I usually don't use a commercial bbque sauce, I prefer home made and all the recipes I have used state to put the sauce ingreds. in with the meat from the beginning, so I did. I think I will try spice rubs instead and add the bbque sauce later.
Thanks again!!

Steam can't really escape from a crockpot, I think that contributes to watery sauces. I've noticed the same sort of thing, and I usually cut liquid in half if I'm trying to adapt a recipe for the crockpot.

When I do BBQ ribs I mix apricot pineapple jam with the BBQ sauce, I think that gives it a little more body. I also save half the sauce and slather it on at the end, and keep some on the table for dipping.

You definitely don't need the same amount of liquid in a slow cooker recipe that you would use in a traditional oven baked casserole recipe. Reduce the liquid by at least 1/2. Don't fear that the meat will become dry - dishes in the slow cooker are always tender and moist. The only way you will dry out your meat is if you cook it for too long on the high setting.